Crack Pretzels - Bet You Can't Eat Just One |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 6 |
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These are so addictive! I gave this recipe to some folks who now make 2 batches a week! This was given to me by Joyce, a co-worker. Note : Please use the large pretzels broken into pieces, these absorb the oil and flavor better then nuggets, or small twists. added: 10/29/08 Ingredients:
1 ounce ranch dressing mix, hidden valley original ranch dressing |
16 hard pretzels, broken into pieces (1 whole bag) |
3/4 cup oil, i use olive |
1 tablespoon dried dill weed or 1 sprig fresh dill weed |
1/2 teaspoon garlic salt |
1/2 teaspoon onion salt |
1/4 teaspoon cayenne pepper (optional) |
1/2 teaspoon kosher salt (optional) |
Directions:
1. Preheat oven to 275°F.
2. Mix oil, garlic salt, onion salt, Hidden Valley dressing in a bowl with pretzels to coat pretzels.
3. Bake for 15-25 minutes at 250°F stirring several times.
4. Remove from oven to cool, stirring frequently until cool and well coated with the dressing.
5. I sometimes add extra kosher salt to this as well as some cayenne pepper for added zing.
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